Indulge your sweet cravings with a delectable caramel sauce that will transform your brownie sundaes into an irresistible treat. This rich, smooth, and velvety sauce is the perfect complement to the decadent chocolatey goodness of brownies, creating a symphony of flavors that will tantalize your taste buds. Whether you prefer a classic caramel sauce or one with a twist, this article will guide you through a variety of recipes that cater to your preferences, ensuring a perfect balance of sweetness, creaminess, and texture that will elevate your brownie sundaes to a new level of indulgence.
Check out the recipes below so you can choose the best recipe for yourself!
HOMEMADE BROWNIE SUNDAE WITH CARAMEL SAUCE
Classic caramel and pecan ice cream sundae over fresh baked homemade brownies.
Provided by Plating Pixels
Categories Dessert
Time 47m
Number Of Ingredients 13
Steps:
- Preheat oven to 350° F. Butter or grease bottom and sides of a 9x9 baking dish.
- In a medium bowl, whisk together flour, cocoa powder, salt, and baking powder. Set aside.
- Place butter and 3-ounces of chocolate chips in a small bowl and microwave in 45-second increments, stirring between, until melted. Cool slightly.
- Pour melted chocolate in a large bowl. Stir in both sugars and vanilla until combined. Stir in eggs then flour mixture just until combined.
- Chop remaining 2-ounces of chocolate chips then fold into batter. Pour batter into prepared baking dish.
- Bake 35-40 minutes until the top is mostly set and a toothpick inserted in center comes out mostly clean.
- Allow to cool at least 15 minutes on a wire rack, then carefully cut into squares and remove from dish. If using parchment paper (see notes below) remove brownies from the pan first then cut.
- Cook pecans in a small pan over medium-high heat, stirring often until browned. Remove from pan and cool slightly,
- While brownies are still slightly warm, top each with desired size scoop of ice cream. Drizzle with caramel sauce and sprinkle with pecan pieces. Top with additional toppings if desired such as chocolate sauce, whipped cream, banana slices, and maraschino cherries.
Nutrition Facts : ServingSize 1 brownie sundae, Calories 571 kcal, Carbohydrate 64 g, Protein 7 g, Fat 32 g, SaturatedFat 19 g, Cholesterol 136 mg, Sodium 355 mg, Fiber 2 g, Sugar 52 g
FROZEN BROWNIE SUNDAES
Provided by Giada De Laurentiis
Categories dessert
Time 7h30m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Brownie layer: Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray an 8 by 8-inch glass baking pan with vegetable oil cooking spray. Line the pan with parchment paper, allowing 2 inches of paper to overhang the sides. Set aside. Spray the parchment paper with vegetable oil cooking spray.
- In a large bowl mix together the water, oil and egg. Add the brownie mix and stir until blended. Stir in the chocolate chips and candy bar pieces. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 20 to 25 minutes. Remove the pan from the oven and cool the brownie layer completely in the pan, about 1 1/2 hours.
- Ice cream layer: Using a spatula, spread the softened ice cream on top of the brownie layer and freeze until firm, about 4 hours or overnight.
- Chocolate layer: In a small saucepan, heat the cream over medium-low heat until hot but not boiling. Remove the pan from the heat and add the chocolate chips. Stir until the chocolate has melted and the mixture is smooth. Using a spatula, spread the chocolate mixture over the ice cream layer. Freeze for at least 1 hour or until ready to serve.
- Sauce: Put the strawberries, sugar and lemon juice in a blender and blend until smooth.
- To serve: Remove the layers from the pan and peel away the parchment paper. Cut the layers into squares and drizzle with the strawberry sauce.
BROWNIE SUNDAES
Cap off dinner with these Brownie Sundaes. With prepared brownies, I can fix this sweet treat in a flash. For extra flair, I roll the ice cream in pecans before placing them on top of the brownies. It's a perfect finish to a mouthwatering meal. -Ruth Lee, Troy, Ontario
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the chocolate chips, milk and brown sugar. Cook and stir over medium heat for 5 minutes or until chocolate is melted and sugar is dissolved. Remove from the heat; stir in butter and vanilla until smooth. , Spoon about 2 tablespoons warm chocolate sauce onto each dessert plate. Top with a brownie and a scoop of ice cream. Drizzle with additional chocolate sauce if desired. Sprinkle with pecans.
Nutrition Facts : Calories 605 calories, Fat 33g fat (13g saturated fat), Cholesterol 49mg cholesterol, Sodium 276mg sodium, Carbohydrate 76g carbohydrate (52g sugars, Fiber 3g fiber), Protein 8g protein.
OH-SO-EASY CARAMEL SAUCE
This is a rich, sweet caramel sauce that can be made at the last minute that is great on bread pudding, gingerbread, apple pie, chopped apples, ice cream, and anything else you want to put it on.
Provided by BARB MAXWELL
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 10m
Yield 8
Number Of Ingredients 4
Steps:
- Bring brown sugar, butter, and milk to a gentle boil and cook until thickened, 1 to 2 minutes. Remove from heat; add vanilla extract.
Nutrition Facts : Calories 211.6 calories, Carbohydrate 27.4 g, Cholesterol 31.1 mg, Fat 11.7 g, Protein 0.4 g, SaturatedFat 7.4 g, Sodium 92.6 mg, Sugar 27.1 g
FUDGY BROWNIE SUNDAES
A moist, decadent brownie gets topped with the classic combo of caramel and vanilla ice cream. Martha made this recipe on Martha Bakes episode 609.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter six 6-ounce ramekins.
- Melt butter and chocolate in a heatproof bowl set over a pot of simmering water, stirring until smooth. Remove from heat, and whisk in sugar. Whisk in eggs, one at a time, until combined. Sift in cocoa and salt. Fold in flour until combined.
- Using a 1/2-cup ice cream scoop, divide batter among prepared ramekins. Bake until set and a toothpick inserted into the center comes out with moist crumbs attached, 30 to 32 minutes. Let cool slightly, and serve warm with caramel sauce and a scoop of vanilla ice cream.
WARM CARAMEL BROWNIE SUNDAES
Provided by Ted Allen
Categories Dairy Egg Nut Dessert Bake Thanksgiving Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- To make the brownies, preheat the oven to 350°F. Butter an 8x8-inch baking dish.
- Put the chocolate in a heat-proof glass bowl, cover with plastic wrap or a paper towel, and microwave at 30-second intervals until just melted, 1 to 3 minutes depending on your microwave. Or, if you don't have a microwave, bring about 1 inch water to a simmer in the bottom of a double boiler or in saucepan into which another pan will fit without touching the water. Put the chocolate in the top of the double boiler or in the top pan, and let the water simmer until the chocolate melts, 2 to 3 minutes; remove from the heat and set aside.
- In a mixing bowl with a wooden spoon, beat the butter with the sugar until creamy and light colored. Add the melted chocolate and the vanilla and stir until smooth. In a small bowl with a fork, beat the eggs. Pour the eggs into the chocolate mixture and blend well. Stir in flour. Pour the batter into the prepared baking dish and bake on the middle rack until a knife inserted into the center of the brownies comes out not quite clean, 30 to 35 minutes. Let cool about 10 minutes.
- While the brownies bake, make the caramel sauce. Put the sugar and 1/2 cup water in a non-aluminum saucepan over low heat. Cook, stirring, until the sugar is dissolved (the liquid will look clear), 1 to 2 minutes. Turn the heat up to medium and cook without stirring until the liquid-called a sugar syrup-turns a caramel color, about 20 minutes. (You'll see the syrup develop big, slow-breaking bubbles as the water boils away, and then it will begin to darken around the edges of the pan. Swirl the pan a little for even cooking.)
- When the syrup has turned a dark amber color, remove the pan from the heat and immediately pour in the cream. Stand back-the caramel will sputter. Stir to combine. (The sauce will be lumpy-that's normal. The caramel hardens on contact with the cream.) Return to low heat to melt the caramel and cook until smooth. Remove from heat and stir in the vanilla.
- While the oven is still hot, spread the pecans out on a baking sheet and toast until fragrant, about 10 minutes.
- To serve, cut four 4-inch brownies and put them in something attractive-a shallow bowl, a deep plate, or a wide-bowled, long-stemmed something. Add a couple of scoops of ice cream. Pour some of the sauce over and sprinkle with the nuts. Watch them drool.
LAYERED BROWNIE SKILLET SUNDAE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h25m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, combine the brownie mix, melted butter, milk and eggs until combined. Set aside.
- Press the cookie dough into the bottom of a 10-inch cast-iron skillet. Lay the sandwich cookies in a single layer on top. Drizzle over the caramel sauce, getting into the spaces between the cookies. Pour over the brownie batter and smooth the top.
- Bake until set, 40 to 45 minutes. Allow to cool for 20 minutes.
- Top the brownie with scoops of the ice cream, then drizzle over the chocolate sauce and garnish with the whipped cream, sprinkles and cherries.
Tips:
- Use high-quality ingredients. This will make a big difference in the taste of your caramel sauce. Look for heavy cream with at least 35% butterfat, and use real butter, not margarine.
- Cook the sugar mixture slowly and carefully. This will help prevent it from burning or crystallizing. Stir the mixture constantly until it reaches the desired color and consistency.
- Don't overcook the caramel sauce. Overcooked caramel sauce will be thick and chewy, rather than smooth and creamy.
- Let the caramel sauce cool slightly before using it. This will help prevent it from being too hot when you pour it over your brownie sundaes.
- Serve the caramel sauce immediately. Caramel sauce is best when it is fresh and warm. If you need to store it, you can keep it in the refrigerator for up to 2 weeks.
Conclusion:
Caramel sauce is a delicious and versatile topping that can be used on a variety of desserts. It is especially good on brownie sundaes, as the rich, buttery flavor of the caramel sauce complements the chocolatey flavor of the brownies perfectly. With these tips, you can make a perfect caramel sauce that will take your brownie sundaes to the next level.
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